Wednesday, April 6, 2011

Okithaindian Curry

Curry Kim-stye is different every time, but apparently this time gets a nod of superiority from the eaters, so I shall attempt to record what odds and ends made it into the pot this time. Since my stint in Okinawa, I've always used my huge + deep skillet that's half frying pan, half wok, and half giant nonstick pot. And my favorite knife to this day is the one left by my predecessor in my apartment: not too big, not too small, the perfect shape, and super-sharp! With these tools and a cutting board, this is what I put in m Oki/Japanese Thai Indian Curry today:

Heat peanut oil in your big pot/skillet on med high. Put in some garlic. Put garlic salt on chicken if desired. Brown the chicken on all sides, being careful not to overcrowd the chicken. Make sure it gets yummy and brown. Store in separate bowl.

Use some of this garlic oil onion mixture to make jasmine rice in separate pot. Add pinch each of coriander, cardamom, cloves, garam masala, mustard powder, tumeric. Add rice and some chopped carrot. heat. Add equal parts water to rice. bring to boil, cover, let cook.

Cook mushroom and beniimo and cabbage with onion. Add splash of mirin. Add can of coconut milk (the Thai influence!) + 1 can water. Add all powdered spices (that's where the Indian part comes in) beforehand. Let cook a few minutes until potatoes are almost done but still retain hard texture.

1 comment:

*sigh* Okinawan girls are rare in the US. at least in California. I met one today but she has a boyfriend. You know what? i'm headed straight for hawaii, where my nights will be drowned under copious amounts of Awamori and Orion Beer...hopefully married to some chick with okinawan ethnicity.TO BUY MY PLANE TICKET FOR HAWAII!!!